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This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
In a pan, toast the spice mix until fragrant. Set aside.
Blend the toasted spice mix until fine. Add in turmeric powder, chilli powder and mix well (spice mix can be stored for up to 1 month).
Add a bit of oil into the pan and stir fry the vegetables until lightly browned. Set aside.
In the same oil, add in onions, garlic and bay leaves and sauté until fragrant. Then, add in mutton, 3 tablespoons (add more for spicier taste) of Maqlooba spice mix and MAGGI® Tomato Ketchup and stir thoroughly.
Add water and let the mutton boil until it soft and tender. Drain the stock and leave it aside to be cooked with the rice.
Add in MAGGI® Chicken Stock Cubes and stir thoroughly.
Layer the bottom of the rice cooker with banana leaf. Next, layer with mutton, followed by vegetables and finally the rice. Pour in the stock (add water if stock doesn’t add up to 900ml).
Cover the lid with aluminium foil and let the rice and mutton thoroughly cook in the pot,
Serve the Maqlooba rice upside-down and garnish with coriander leaves.
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